Greek Yogurt Shrimp, Avocado and Tomato Salad

Ingredients

1 lb cooked frozen shrimp or 12 oz thawed & drained, cut in halves

1 cup grape tomatoes, sliced in halves

2 medium bell peppers, coarsely chopped

2 medium avocados, cubed

1/2 long English cucumber, cubed

1/2 cup cilantro, chopped

Greek Yogurt Dressing:

1/2 cup Greek yogurt

2 tsp apple cider vinegar

1 tiny garlic clove

1/3 tsp salt

1/2 tsp black pepper

.

Directions

Add Greek Yogurt Dressing ingredients to a small food processor or Magic Bullet and process until smooth. Set aside for flavours "to marry" each other.

In the meanwhile, prep your veggies and add them to a large bowl. Pour dressing over and mix gently to combine. Serve chilled.

Storage Instructions: Refrigerate covered for up to 2 days (dressed is OK).

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